This is a delicious macadamia variant on a traditional sauce. Macadamias add a sweet and rich quality when combined with the piquant and slightly smoky flavours in this sauce.
Makes approximately 1 1/2 cups
½ cup raw macadamias
1 large red capsicum
1 long red chilli
1 whole garlic
2 large tomatoes, halved, seeds removed
1 tablespoon sherry vinegar
1 teaspoon smoked paprika
1/3 cup macadamia oil
Preheat oven to 180°C. Place macadamias on a tray and roast for 10 minutes, until golden. Remove from tray and set aside. Place the capsicum, chilli, whole garlic and tomatoes on the tray and roast for 30 minutes. Remove chilli and garlic and return the capsicum and tomatoes for a further 15 minutes, until the skin of the capsicum is blistered and turning brown. Remove from the oven and cool slightly before removing the skin and seeds from the capsicum and the skin from the tomatoes. Place all ingredients into a food processor and process until smooth. Season to taste with salt and ground pepper.
Serve Romesco sauce with BBQ fish, prawns or chicken alongside lemon and lime wedges. It is also delicious served with cold prawns and oysters.